CARROTS VENEZIA

Here's another quick vegetable dish, with enough vitamin A to last you 4 days and a moderate anti-inflammatory score of 209 (a score of 50 or more indicates anti-inflammatory property.)

I grew up being told that carrots gave you an amicable character, gave you blue eyes and pink thighs... I guess 2 out of 3 ain't bad (I let you guess which two!)   Seriously, carrots are rich in vitamin A, essential for night vision and an antioxidant.  They are also rich in fiber (4 g/cup).  So yes, after all, carrots ARE good for your eyes and your heart.

MYTH: Carrots are full of sugar and make you gain weight...  Carrots only contain 50 calories per cup, with 12g of carbs and 4g of fiber (8g net carbs) and a glycemic load of only 3... that's right, a miserly THREE... so, enjoy your carrots without guilt.

This is a recipe I created when I wanted to make an osso bucco but didn't want the meat.  I used the Italian traditional gremolata, a mix of garlic, parsley and lemon zest with a twist: lime instead of lemon.  Sweet carrot, zingy lime and dry vermouth... carrot, re-defined!

Ingredients:  

• • 4 cups Carrots, sliced
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon dry vermouth
  • 1 cup Roma tomatoes, diced
  • 2 tablespoons Lime peels, sliced
  • 1 tablespoon parsley, chopped
  • ¼ teaspoon salt
  • ¼ cup water

Production:

In a thick-bottom pan, heat up the olive oil.  Add the onion, garlic and the sliced carrots.  Stir until carrots are glazed but don't let them burn or stick to the bottom. Add the dry vermouth and the tomatoes. Stir, add the water, and cover with the pan with a lid and let cook for 15 minutes.  Make sure it does not attach to the bottom.

Meanwhile, blanch the lime peels by plunging them in boiling water for 1 minute.  Make sure that the peels had no white pith left on the inside: the pith gives a bitter taste and would ruin the dish.  Drain the peels and pat them dry. 

 

Add the lemon peels and parsley to the carrots, check for doneness, add a little water if the carrots are sticking to the bottom, and cook 5 more minutes or until tender. Salt is optional.

Serve hot, with a twist of pepper and fresh lime zest.  Accompany with rice pilaf or whole wheat pasta.

Nutrition Facts

Servings: 3 - Calories/serving: 151
Carbs: 22 g - Protein: 3 g - Dietary fiber: 6 g

Total Fat: 5 g - Saturated: 1 g - Mono- & polyunsaturated: 4 g

Cholesterol: 0 mg
Sodium: 310 mg - Calcium: 78 mg - Iron: 1 mg
Vit.C: 27 mg - Folate: 45 mcg

Until next meal

Domino Nini